Video - Dough turns soupy moments into kneading, Slack after proofing
I put all the ingredients together (but for salt), autolyse for 30-60mins. At this point, the dough looks good, I measure and add the salt, and the dough still feels supple as I work the salt in, doesn't even stick to my hands.
I start kneading to give it an initial few minutes knead before the stretch and folds, and moments into kneading, this happens. The video is after a good five minutes of kneading.
By the end of 3 hours (6 stretch and folds) I usually have a manageable dough unlike the soup above . The other problem I have is, once I remove it from the proofing basket (colander), it is a slack blob and so very difficult to get a clean cut, the internal is super sticky and soupy and stretches with the safety razor. Even if I get a cut, it opens up quickly to a flat scar. I tried under-proofing to see if that was the reason for this bit but that didn't change a thing.
70g 100% Levain (mix of AP, Whole Wheat and Rye)
310g Bread Flour (King Arthur)
80g Whole Wheat Flour (King Arthur)
10-20g Dark Rye (Bob's)
8g Diamond Crystal Kosher Salt
Knead for 5 mins or so
Stretch and fold every 30 mins for three hours
Preshape and rest for 30 mins
Shape using the Tartine structured fold
Plop into colander with rice flour for a three hour rise
500F Preheat - 20 min covered bake at 480 - 20 min open bake at 460
I don't know what reddit did to that video, here's a link
Proofed, poking before baking
Watch me butcher this bread while scoring, also see how its basically spilling out and flattening once out of the banetton